Hello there, I’m Chelsea- the Mrs. to Scott. I’ve been wanting to join in here for a while now, with a few inside perspectives of my own. It’s nice to finally meet you; I’m looking forward to getting to know you more while I share my experiences from the Last Frontier.
So, without further adieu, here we go!
Let’s Make Some Soup
In honor of our long awaited snowfall here in Alaska, I thought I’d share a fav soup recipe of the Stephens household. This was our second summer dip netting, and our second summer canning lots of that awesome salmon. With all that salmon, it gets easy to get bored with eating it the same way.every.time. So when I stumbled upon this recipe, and adapted it just a bit, I knew we found another great salmon recipe to add to our repertoire. This soup (chowder really) is a yummy, and hearty bowl of deliciousness from some unexpected flavors. I don’t know about you, but until I lived here, I never thought of a fish chowder- but I’m glad I did! Read on to enjoy more…
{potatoes, milk, and creamed corn not pictured- not really sure how I forgot them, must have something to do with the two kids screaming playing at my feet}
Ingredients
∙ 3/4 cup chopped onion
∙ 1/2 cup chopped celery
∙ 1 tsp garlic powder
∙ 2 cups diced potatoes
∙ 2 carrots, diced
∙ 2 cups chicken broth
∙ 1 tsp salt
∙ 1 tsp ground black pepper
∙ 1 (16 ounce) can/ jar salmon
∙ 1 (12 fluid ounce) can evaporated milk (you can use cream, half &half, or milk too)
∙ 1 (15 ounce) can creamed corn
∙ 2 tbsp canned green chillies (optional)
∙ parsley for garnish
This recipe is one I found about a year ago, and made a few tweaks that we really enjoy. For starters, I added the chilies {we’ve used jalapeños too, and they’re just as yummy}, and we added some parsley at the end for garnish- cause we’re fancy like that.
Go ahead and cut up your veggies, then you can get your butter melting in your soup pot. Personally, I like the rough-cut style of veggies; you know, all rustic-like.
Once all the veggies are in the pot with the butter, and everyone’s getting along, go ahead and add the garlic powder, salt & pepper. Give ‘er a quick stir.
While the party’s getting started in the soup pot, go ahead and cut up your potatoes, nice and chunky.
Add in your broth, or bullion {I used some chicken bone broth that I canned a few weeks ago}. Add in your potatoes and bring to a boil.
And now for the star of the show. You can use a fresh {cooked} fillet of salmon, or canned salmon, whichever you like or have on hand. Once the salmon’s in you can add in the creamed corn, chilies, dill and milk.
Stir everything up and heat until warm.
Go ahead and serve it in your favorite bowl, along with some crusty biscuits {we really like these biscuits, and add some oregano to the butter} cozy up in front of nice fire, or settle down at the table with the fam and enjoy!
I’d love to hear from you…Do you have a salmon chowder recipe that you love? Not a fan of fish, what’s your go to soup for the winter months?
